Vegan Sushi Bowl With Tempeh
This vegan sushi bowl has everything you love about sushi — just way simpler. Pan-fried tempeh, rice, crunchy vegetables, creamy avocado, sweet mango, and an optional sriracha sauce make it a fresh, colorful, and protein-packed lunch or dinner.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 2-3 servings
Ingredients
For the Tempeh
- 7 oz (200 g) tempeh
- 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil (optional)
For the Rice
- 1 1/2 cup cooked rice* (approx. 200 g)
- 1 tbsp rice vinegar
- ¼ tsp salt (only if rice is unsalted)
Toppings
- 2/3 cup (100 g) frozen shelled edamame
- 1 carrot
- ½ English cucumber
- 1 avocado
- 1 small mango
- Other toppings: sushi ginger, green onions, sesame seeds, nori sheet
Sriracha Sauce (optional)
- 1/3 cup (80 g) greek-style/thick soy yogurt, or vegan mayo
- ½ tbsp sriracha chili sauce
- 1 tsp rice vinegar
Instructions
Prep the rice & vegetables:
- Stir cooked rice with rice vinegar and salt.
- Pour boiling water over frozen edamame; let thaw for a few minutes.Grate or julienne the carrot. Dice or slice cucumber, avocado, and mango. Thinly slice green onions.
Prepare the tempeh:
- Slice tempeh into strips about ¼ inch (0.5 cm) thick.
- Whisk marinade ingredients together.
- Heat a large skillet. Pan-fry tempeh over medium heat with a little oil (or oil-free in a non-stick pan) for 2–3 minutes per side until golden.
- Add the marinade, toss to coat, and let caramelize briefly. Set aside any leftover marinade for serving.
Assemble the bowl:
- (Optional) Stir together sriracha sauce ingredients.
- Divide rice among 2–3 bowls. Top with tempeh, edamame, carrot, cucumber, avocado, and mango.
- Garnish with sushi ginger, green onions, and sesame seeds. Drizzle with leftover marinade and sriracha sauce.
Notes
*Notes: Use sushi rice or any rice you prefer. I used whole grain rice. Not a fan of rice? Quinoa is a great alternative.